In an electric mixer, blend the shortening with the white and brown sugars until light and fluffy, about 5 minutes. Add the baking soda, salt, vanilla, and eggs, and beat until mixed. Stir in the flour slowly and beat at low speed until well blended. Fold in the chocolate chips.

Drop the mixture by rounded tablespoonfuls, 2 inches apart, onto an ungreased cookie sheet. Bake 10 to 12 minutes, until lightly browned. With a metal spatula, remove the cookies to wire racks to cool. Repeat with the remaining dough. Store the cookies in a tightly covered container.

*** I substituted the semi-sweet chips for Special Dark chips and it was a good swap.

My Kitchen Must Haves

Kitchen-Aid Mixer (Bought at Best Store's "Scratch & Dent". Bret had to convince me that I wanted it because I didn't know any better!)Kosher Salt & Cracked Black Pepper by my Stove in Cute Little Dishes :)